Ingredients
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2 eggs
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2 oz flour
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¼ teaspoon baking powder (optional)
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2 oz castor sugar
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1 dessertspoon hot water
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2 tablespoons warmed jam
Methods
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Whisk the eggs and sugar in a bowl until the mixture becomes thick and fluffy.
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When stiff enough to retain the impression of the whisk, sift the flour into the mixture.
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Fold very lightly with the hot water using a metal spoon.
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Pour the mixture into the greased and lined Swiss roll tin and tilt the tin to spread the mixture evenly. Do not use a spoon.
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Bake in a hot oven for 7 minutes until golden brown and spongy to the touch.
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Turn the sponge onto greaseproof paper sprinkled with castor sugar.
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With a sharp knife, quickly trim the crusty edges and spread the jam quickly.
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Make a light cut from the end nearest to you and roll up the sponge tightly and quickly.
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Dredge with more castor sugar and leave to cool.
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Cut two or three slices and leave the rest uncut when serving.
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